Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effect of Addition Levels of Duck Meat on Quality Characteristics of Emulsion Type Sausages during Cold Storage

오리고기의 첨가 수준이 냉장 저장 중 유화형 소시지의 품질 특성에 미치는 영향

  • Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Ham, Hyoung-Joo (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Moon, Sungsil (Sunjin Meat Academy Research Center) ;
  • Park, Kyoungmi (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Sun Mun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
  • 강근호 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 함형주 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 성필남 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 조수현 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 문성실 ((주)선진 식육연구센터) ;
  • 박경미 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 강선문 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 박범영 (농촌진흥청 국립축산과학원 축산물이용과)
  • Received : 2014.05.13
  • Accepted : 2014.06.09
  • Published : 2014.06.30
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Abstract

This study was conducted to investigate the effect of duck and pork meat mixing ratio on quality characteristics of emulsion type sausage at $4^{\circ}C$ during 5 weeks. Treatments on the basis of the meat content were subjected to 100% duck meat (T1), 100% pork meat (T2), 50% duck meat + 50% pork meat (T3), 40% duck meat + 60% pork meat (T4), and 30% duck meat + 70% pork meat (T5). The moisture content was significantly (p<0.05) higher in TI sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments. Crude protein and fat content were significantly (p<0.05) higher in T2 sample compared to the other treatments. CIE $L^*$value was significantly (p<0.05) lower in T1 sample than those of other treatments until 5 weeks of cold storage. CIE $a^*$value was significantly (p<0.05) higher in T1 sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments until 5 weeks of cold storage. Hardness was significantly (p<0.05) higher in T4 sample compared to the other treatments during all cold storage. Cohesiveness was significantly (p<0.05) higher in T5 sample compared to the other treatments until 2 weeks of cold storage. The results of sensory evaluation showed that the meat flavor, taste and texture were significantly (p<0.05) lower in T5 sample compared to the other treatments whereas no difference among treatments except T5 sample. Overall acceptability was significantly (p<0.05) lower in T5 sample compared to the other treatments. Therefore, these results suggested that the ratio of 40% duck meat and 60% pork meat is appropriate levels for hardness and palatability when manufacturing emulsion type sausage with duck meat.

본 연구는 소시지 제조 시 오리고기와 돼지고기의 혼합비율에 따른 냉장 저장 중 품질 특성을 구명하고자 수행하였다. 처리구는 소시지 제조 시 사용되는 고기 함량을 기준으로 오리고기 100%(T1), 돼지고기 100%(T2), 오리고기 50% + 돼지고기 50%(T3), 오리고기 40% + 돼지고기 60%(T4) 및 오리고기 30% + 돼지고기 70%(T5)로 나누었다. 그 결과, 수분은 다른 처리구에 비해 T1이 유의적으로(p<0.05) 가장 높았고, T2가 유의적으로(p<0.05) 가장 낮게 나타났다. 단백질과 지방함량에 있어서는 T2가 다른 처리구에 비해 유의적으로(p<0.05) 가장 높게 나타났다. 명도의 경우, T1이 전 저장기간 동안 다른 처리구에 비해 유의적으로(p<0.05) 가장 낮은 명도를 보였다. 적색도는 다른 처리구에 비해 T1이 전 저장기간 동안 유의적으로(p<0.05) 가장 높게 나타난 반면, T2는 전 저장기간 동안 유의적으로(p<0.05) 가장 낮은 것으로 나타났다. 경도의 경우, 오리고기 40%와 돼지고기 60%로 제조한 T4가 다른 처리구에 비해 전 저장기간 동안 유의적으로(p<0.05) 높게 나타났다. 응집성의 경우, 냉장 저장 2주까지 T5가 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났다. 관능평가 결과, 육향, 맛 및 조직감에 있어서는 T5가 유의적으로(p<0.05) 낮은 것으로 나타난 반면, 다른 처리구 간에는 유의적인 차이가 없는 것으로 나타났다. 전체적인 기호도는 T5가 다른 처리구에 비해 유의적으로(p<0.05) 낮은 것으로 나타났다. 이상의 결과를 종합해 볼 때, 오리고기 소시지 제조 시 경도와 기호성을 좋게 하기 위한 근육 단백질의 혼합 비율은 오리고기 40%와 돼지고기 60%의 비율이 적당한 수준인 것으로 사료된다.

Keywords

References

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  1. Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage vol.2018, pp.1745-4557, 2018, https://doi.org/10.1155/2018/6972848